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The Best Instant Pot Breakfast Pecan French Toast

The Best Instant Pot Breakfast Pecan French Toast

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Why You’ll Love This Recipe

The Best Instant Pot Breakfast Pecan French Toast is a warm, indulgent morning treat made effortlessly in your pressure cooker. With fluffy cubes of bread soaked in cinnamon-vanilla custard, topped with crunchy pecans and a sweet glaze, this dish is perfect for weekend brunches, holidays, or breakfast-for-dinner.

ingredients

The Best Instant Pot Breakfast Pecan French Toast this Recipe
The Best Instant Pot Breakfast Pecan French Toast 10 Why You’ll Love This Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

thick bread (brioche, challah, or French bread)
eggs
milk or half-and-half
brown sugar
vanilla extract
ground cinnamon
salt
pecans (chopped)
butter
powdered sugar or maple syrup (optional for serving)

directions

Grease a 6- or 7-inch Instant Pot-safe baking dish or push pan.

Cut the bread into 1-inch cubes and place in a large mixing bowl.

In another bowl, whisk together eggs, milk, brown sugar, vanilla, cinnamon, and salt.

Pour the custard mixture over the bread and gently stir to coat evenly.

Let sit for 5–10 minutes so the bread absorbs the liquid.

Transfer the soaked bread mixture into the prepared pan and top with chopped pecans and dots of butter.

Add 1 cup of water to the Instant Pot insert. Place the baking dish on a trivet and lower into the pot.

Seal the lid, set to Manual or Pressure Cook on high for 25 minutes, then allow a 10-minute natural release.

Carefully remove the pan and let cool slightly before serving.

Top with powdered sugar, maple syrup, or extra pecans as desired.

Servings and timing

The Best Instant Pot Breakfast Pecan French Toast
The Best Instant Pot Breakfast Pecan French Toast 11 Why You’ll Love This Recipe

This recipe yields approximately 6 servings.
Preparation time: 15 minutes
Pressure cooking time: 25 minutes
Natural release time: 10 minutes
Total time: 50 minutes

Variations

Add chopped apples or bananas for fruit flavor.
Use pumpkin pie spice for a seasonal twist.
Swap pecans for walnuts or skip nuts for a nut-free version.
Layer in cream cheese or raisins for extra richness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or in the oven at 300°F until warmed through.
Not recommended for freezing due to custard texture.

FAQs

Can I use regular sliced bread?
Thick, sturdy bread works best to avoid sogginess.

Do I need a springform or push pan?
Yes, a pan that fits your Instant Pot and allows easy removal is ideal.

Can I make this dairy-free?
Yes, use plant-based milk and dairy-free butter.

Is it very sweet?
It’s mildly sweet—adjust brown sugar or toppings to taste.

Can I make it the night before?
Yes, assemble it and refrigerate overnight, then cook in the morning.

Do I need to cover the pan?
No, but covering loosely with foil helps prevent excess moisture.

Can I make this without nuts?
Absolutely—just omit the pecans.

What’s the texture like?
Moist, fluffy, and slightly dense—similar to bread pudding.

Conclusion

The Best Instant Pot Breakfast Pecan French Toast is a deliciously easy, make-ahead-friendly dish that delivers bakery-level flavor with minimal effort. Perfectly spiced, nutty, and comforting, it’s sure to become a new favorite for family mornings and special occasions alike.

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The Best Instant Pot Breakfast Pecan French Toast

The Best Instant Pot Breakfast Pecan French Toast

  • Author: slsrecipes
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 6–8 servings
  • Category: Breakfast
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Custardy French toast casserole made effortlessly in the Instant Pot and topped with toasted pecans—perfect for a hands-off, delicious breakfast or brunch.

Ingredients

  • 1 loaf brioche or challah bread (about 12 oz), cut into 1-inch cubes
  • 4 large eggs
  • 1 1/2 cups milk (dairy or plant-based)
  • 1/2 cup heavy cream or coconut cream
  • 1/3 cup maple syrup (plus extra for serving)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 1 cup chopped pecans, divided
  • 1 tbsp melted butter (optional, for topping)

Instructions

  1. Grease a 7-inch springform pan or oven-safe dish that fits in your Instant Pot.
  2. In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, nutmeg, and salt.
  3. Add bread cubes and 2/3 cup chopped pecans to the custard mixture. Stir gently to coat and press bread down to absorb the liquid.
  4. Cover the pan tightly with foil. Add 1 cup water to the Instant Pot and place the trivet inside.
  5. Set the foil-covered pan on the trivet, seal the lid, and cook on High Pressure for 25 minutes.
  6. Allow natural pressure release for 10 minutes, then quick-release any remaining pressure.
  7. Carefully remove the pan, uncover, and sprinkle with remaining pecans. Drizzle with melted butter if desired.
  8. Optional: place under a broiler for 2–3 minutes to toast the pecans and brown the top.
  9. Let rest 5 minutes before serving. Serve warm with additional maple syrup if desired.
  10. Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.

Notes

  • Use day-old or slightly stale bread for better custard absorption.
  • Substitute pecans with walnuts or almonds if preferred.
  • Use non-dairy milk and cream for a dairy-free version.
  • Add chocolate chips, raisins, or berries for variety.
  • This can also be made in advance and stored overnight before pressure cooking.